New Ulm weekly review., 1887-05-04
DOMESTIC HINTS.
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| = GAO eWo CSSS, Ued6 GHc yOlkS WltH
one heaping teaspoonful of white SUI
gar. add Il cups of milk and ten drops
of vanilla. or grated nutmeg if liked
better. Make a crust out of one cup OF
pastry flour, a piece of lard as large
as a walnut and twice as much butter;
work together, add enough cold water
to make into a dough; roll to about
the thickness of a quarter Of an inch,
always rolling one way, cover the bot
tom of a well creased pie plate with
the crust; pour in the custard; set in
moderate oven. When the custard
is firm and just beginning to brown
add the whites of the eggs whipped
stiff, with five teaspoonfuls of sugar;
brown and serve either warm or cold.
STOCK FOR SOUP.
| Stock enough to last family of FIVE
for one week can be made of FIVE
pounds of beef Qeg is the besD and two
pounds of veal. Cover it with cold wa
ter and let it remain for at least half an
hour before putting it on the fire.
Place it on some part of the range
where it will simmer slowly from eight
| to ten hours or until the meat is boiled
| into shreds. Strain it into your stock
| pot, and when it becomes cold remove
| the grease, cover the pot tightly and
set in some cold place. Any soup is
| possible to you now.
SALT GOLDFISH WITH WHITE SAUCE.
Set it to soak as long as necessary,
| put it into cold water over the fire in a
vessel; when just upon boiling skim it
and take it off as soon as it boils; cover
it over and leave it thus for quarter of
an hour, then take it out of the vessel
and let it drain. Put into sauce pan
piece of butter, little flour, pepper
and capers, celery OF parsley, add to
it little milk, pour it over the fish
| and serve.
LENT SOUP.
Peel and slice six large onions, six
potatoes, six carrots and four turnips;
fry them in a half pound of butter or
olive oil, aud pour over them four
quarts of boiling water; toast crust of
bread brown and hard as possible, but
do not burn it, and put it in with
some celery and q little turnip, and
stew them tender in the soup; table
| spoonful or so of tomato catsup i'm
proves this soup.
| PARSNIP FRITTERs.
! Three large parsnips, boiled till soft,
which will require about two hours;
scrape and mash fine, picking out all
strings and Jumps; add two beaten
eggs, two tablespoonfuls of new milk
and two Of sifted -four, an even tea
spoonfull of salt and quarter of tea
spoonful of pepper; mix thoroughly;
make into small cakes, -four them and
fry brown in butter or oil; eat with but
| ter.
SOFT GINGERBREAD.
One cup molasses1 one cup sugar;
one cup butter; one cup sweet milk; four
cups fonr; four eggs one tablespoonful
ginger: one small teaspoonful of soda
dissolved IN milk. Beat the molasses,
butter, sugar and spice to cream;
whip i1n the beaten yolks, the milk.
and lastly the whites, alternating with
the flour. Bake in two loayes.
| DOMESTIC CAKE.
One cup of butter, two cups of sugar,
one cup of water and an even teaspoon
full of soda. Make stiff paste and
kneed until it does not stick to the
hands Or rolling board Roll very thin
and cut in any fancy shape with cake
cutters and bake a light brown in a
quick oven. An egg May be added if J
desired, and rolled out jumble shape.
in dry sugar.
| CORNsTARCH CUsTARD.
Six tablespoonfuls of cornstarch
boiled IN one quart Of milk, sugar to
to taste, peel of two, lemons grated and
the juice of one. When thick, pour in-.
to alwetted dish. Beat one cup of SUI
gan.with the whites of five eggs andi
pour over the cornstarch, set in the ov-.
en-. until slightly brown. Serve hot
| oT.c0ld, With q GaStard made OF the:
yoll1s of the eggs.
4 SPONGE. JELLY ROLL
Il -Four eggs, one cup and half sugar,
one tablespoon baking powder, beat.the.
whites separatelY- and the sugar and
che. yolks together till very light; then,
add part of the whites, then cup. of
-four, then beat good, then a. littla
more flour, them the rest of the whites
and stir easy put it in and bake.
| Spread and roll as quick as you, eau.
MILAN CAKE.
Half pound of sifted -four. a. quar-
ter of a pound of butter, six ounces of
sugar. two tablespoonful of thick sour
cream and one egg. Make a. paste of